Certified Food Protection Manager
Exam Questions and Answers 100%
Pass
A food establishment that packages MAP (Modified Atmosphere Packaging) foods
should:
a. Only package milk
b. Have an HACCP plan
c. Have a canning license
d. Be approved by USDA - ✔✔b. Have an HACCP plan
All food delivery vehicles should:
a. Have proper signage on the doors
b. Have a siren
c. Be only late model vehicles
d. Have clean and sanitary conditions - ✔✔d. Have clean and sanitary conditions
All of the following are true for canned goods EXCEPT
a. Must be checked for valid expiration date
b. Must be checked for leaks, dents, rust, missing labels
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
,c. Must be purchased at the lowest price possible
d. Must be stored according to FIFO - ✔✔c. Must be purchased at the lowest price
possible
First In, First Out (FIFO) refers to the safe food handling practice of
a. Using products that were just received first
b. Using older products that were received first
c. Using products that are closest to you
d. Using products that are expired - ✔✔b. Using older products that were received first
Which of the following is a potentially hazardous food (PHF/TCS)?
a. An unopened UHT coffee creamer
b. An uncut apple
c. A loaf of bread
d. Sliced melons - ✔✔d. Sliced melons
Which container is preferred to hold leftover spaghetti sauce in the cooler?
a. Covered food pan
b. Uncovered plastic container
c. Copper pot
d. Any clean container - ✔✔a. Covered food pan
What is the primary problem with mixing raw foods together with cooked foods?
a. Different use by dates
b. Cross contamination
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
,c. Cross-connection
d. Difference in quality - ✔✔b. Cross contamination
What is the BEST way to prevent foodborne illnesses?
a. Wearing a hair net
b. Wearing clean clothes
c. Don't eat, drink, or smoke while preparing food
d. Frequent and effective handwashing - ✔✔d. Frequent and effective handwashing
Which of the following is a safe food service practice?
a. Thawing chicken in warm water
b. Putting a large pot of soup into shallow pans for cooling
c. Using a heat lamp to reheat pasta
d. Using the same spoon to add peanuts and granola topping on ice cream - ✔✔b.
Putting a large pot of soup into shallow pans for cooling
Where can food handlers smoke or eat?
a. In the food prep area
b. In food storage area
c. In designated areas
d. In the dishwashing area - ✔✔c. In designated areas
Staphylococcus Aureus is a bacteria that is usually found
a. In undercooked pork products
b. In contaminated waters
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 3
, c. In the refrigerator
d. On the skin, nose, mouth of healthy people - ✔✔d. On the skin, nose, mouth of
healthy people
Which action DOES NOT require food handlers to wash their hands and change gloves
in order to prevent contamination?
a. After checking your phone
b. After using the bathroom
c. Before taking out the trash
d. Before touching ready to eat foods - ✔✔c. Before taking out the trash
Before raw fruits and vegetables are cooked or served, they should be thoroughly
washed with
a. Chlorine
b. Vinegar
c. Potable water
d. Non-potable water - ✔✔c. Potable water
What is the best method to check the temperature of food on a buffet line?
a. Make sure the thermostat is checked every 6 hours
b. Only check past temperature logs
c. Check to see that steam is rising from the hot food
d. Insert a thermometer into the food - ✔✔d. Insert a thermometer into the food
Machine dishwashing requires all of the following EXCEPT
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 4
Exam Questions and Answers 100%
Pass
A food establishment that packages MAP (Modified Atmosphere Packaging) foods
should:
a. Only package milk
b. Have an HACCP plan
c. Have a canning license
d. Be approved by USDA - ✔✔b. Have an HACCP plan
All food delivery vehicles should:
a. Have proper signage on the doors
b. Have a siren
c. Be only late model vehicles
d. Have clean and sanitary conditions - ✔✔d. Have clean and sanitary conditions
All of the following are true for canned goods EXCEPT
a. Must be checked for valid expiration date
b. Must be checked for leaks, dents, rust, missing labels
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
,c. Must be purchased at the lowest price possible
d. Must be stored according to FIFO - ✔✔c. Must be purchased at the lowest price
possible
First In, First Out (FIFO) refers to the safe food handling practice of
a. Using products that were just received first
b. Using older products that were received first
c. Using products that are closest to you
d. Using products that are expired - ✔✔b. Using older products that were received first
Which of the following is a potentially hazardous food (PHF/TCS)?
a. An unopened UHT coffee creamer
b. An uncut apple
c. A loaf of bread
d. Sliced melons - ✔✔d. Sliced melons
Which container is preferred to hold leftover spaghetti sauce in the cooler?
a. Covered food pan
b. Uncovered plastic container
c. Copper pot
d. Any clean container - ✔✔a. Covered food pan
What is the primary problem with mixing raw foods together with cooked foods?
a. Different use by dates
b. Cross contamination
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
,c. Cross-connection
d. Difference in quality - ✔✔b. Cross contamination
What is the BEST way to prevent foodborne illnesses?
a. Wearing a hair net
b. Wearing clean clothes
c. Don't eat, drink, or smoke while preparing food
d. Frequent and effective handwashing - ✔✔d. Frequent and effective handwashing
Which of the following is a safe food service practice?
a. Thawing chicken in warm water
b. Putting a large pot of soup into shallow pans for cooling
c. Using a heat lamp to reheat pasta
d. Using the same spoon to add peanuts and granola topping on ice cream - ✔✔b.
Putting a large pot of soup into shallow pans for cooling
Where can food handlers smoke or eat?
a. In the food prep area
b. In food storage area
c. In designated areas
d. In the dishwashing area - ✔✔c. In designated areas
Staphylococcus Aureus is a bacteria that is usually found
a. In undercooked pork products
b. In contaminated waters
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 3
, c. In the refrigerator
d. On the skin, nose, mouth of healthy people - ✔✔d. On the skin, nose, mouth of
healthy people
Which action DOES NOT require food handlers to wash their hands and change gloves
in order to prevent contamination?
a. After checking your phone
b. After using the bathroom
c. Before taking out the trash
d. Before touching ready to eat foods - ✔✔c. Before taking out the trash
Before raw fruits and vegetables are cooked or served, they should be thoroughly
washed with
a. Chlorine
b. Vinegar
c. Potable water
d. Non-potable water - ✔✔c. Potable water
What is the best method to check the temperature of food on a buffet line?
a. Make sure the thermostat is checked every 6 hours
b. Only check past temperature logs
c. Check to see that steam is rising from the hot food
d. Insert a thermometer into the food - ✔✔d. Insert a thermometer into the food
Machine dishwashing requires all of the following EXCEPT
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 4
